Rocoto Sweet chilli Salmon
What you need
chopping board, knife,, pastry brush, temperature probe
Ghost Chilli Cajun Rub
a good shake to cover.
1 lemon cut in ½
100ml Rocoto Sweet Chilli Sauce
salmon skin side down Give a squeeze of lemon juice and apply good even coat of Ghost Chilli Cajun Rub
place on tray and cook at 150c /300f /gas mark 2,
I am cooking mine on the BBQ with charcoal and apple wood for smoke.
But you can cook in the oven you just won’t get the smoke you get with a BBQ.
About ½ way though cooking start applying the Chilli Sauce use a brush or rolled up bunch of thyme it all adds to the finished dish.
Cook the salmon to 62c / 145f is target temp.